Quick Answer: Yes, you can substitute milk for heavy cream in cinnamon rolls, but the texture and richness will be different.
Cinnamon rolls are a sweet, decadent breakfast pastry made from a yeast dough that is rolled out, spread with a cinnamon-sugar filling, and then rolled up and baked. The dough is traditionally made with milk or water, flour, eggs, butter, and yeast. Many recipes also call for heavy cream as an ingredient to add richness and moisture to the dough.
Heavy cream has a high fat content – usually around 36-40% milk fat. This high fat content gives baked goods like cinnamon rolls a supple, tender texture and helps them brown nicely. The fat also carries the cinnamon-sugar flavors throughout the pastry. So when you substitute lower-fat milk for heavy cream, the resulting cinnamon rolls will have a slightly different texture and flavor.
Substituting Milk for Heavy Cream
While heavy cream is ideal for achieving ultra-rich cinnamon rolls, you can absolutely use milk in place of heavy cream. The rolls will still taste delicious! Here are a few tips for getting the best results:
- Use whole milk or 2% milk. Don’t use non-fat or skim milk. The higher fat content of whole or 2% milk will provide better moisture and richness.
- Slightly increase the amount of milk. Use about 1/4 cup more milk than the amount of heavy cream called for.
- Supplement with a little extra butter. Adding 1-2 tbsp extra butter can help make up for some of the lost fat from heavy cream.
- Expect a slightly lighter texture. The cinnamon rolls will be a little less rich and tender, but likely still very tasty.
- Add a drizzle of cream cheese frosting. Frosted cinnamon rolls can help mask any textural differences.
The Purpose of Heavy Cream in Cinnamon Rolls
In cinnamon roll dough, heavy cream serves a few important purposes:
- Fat – The high fat content adds tenderness and richness.
- Moisture – Heavy cream keeps the dough supple and moist.
- Flavor – It provides a creamy, mellow background note to the sweet cinnamon-sugar filling.
- Leavening – The extra moisture supports yeast growth during rising.
- Browning – The milk proteins and lactose in heavy cream help promote desirable browning during baking.
When you use milk instead of cream, you’ll get less fat for tenderness, less moisture for leavening, and fewer milk sugars for browning. But adding a little extra milk and butter can help compensate. The rolls may be just slightly less rich – but still totally tasty!
Heavy Cream vs. Milk Nutrition
Let’s compare the nutrition profiles of heavy cream and whole milk:
| Nutrition Facts | 1/4 Cup Heavy Cream | 1/4 Cup Whole Milk |
|---|---|---|
| Calories | 180 | 43 |
| Fat | 19g | 2.4g |
| Carbs | 2g | 5g |
| Protein | 1g | 2.9g |
As you can see, heavy cream has significantly more fat and calories than whole milk. Heavy cream is nearly 50% fat by weight, while whole milk is only about 3.5% fat. This high fat content is why heavy cream lends such great moisture, tenderness and richness to baked goods like cinnamon rolls.
Recipe Adjustments When Using Milk
The differences in fat and moisture between heavy cream and milk mean you’ll need to slightly adjust your cinnamon roll recipe. Here are some tips:
- Add 1-2 extra tablespoons of butter along with the milk to compensate for the lower fat content.
- Increase milk by about 1/4 cup more than the amount of heavy cream specified.
- Allow the dough to rise a little longer to give the yeast more time to puff up the dough without as much fat.
- Watch carefully near the end of baking and tent foil if the tops are browning too fast.
- Consider a slightly shorter baking time, as less fat can mean faster baking.
- Cool completely before frosting so the interior has time to set up without as much fat.
With a few minor tweaks like these, you can absolutely use milk in cinnamon rolls with great success!
Tips for Making the Best Cinnamon Rolls with Milk
Here are some additional pointers for delicious cinnamon rolls made with milk instead of heavy cream:
- Use a bread flour instead of all-purpose for a little more structure.
- Knead the dough well to develop the gluten.
- After shaping the rolls, let rise until doubled in size for best volume.
- Brush melted butter on top before baking for extra moisture and browning.
- Rotate pans halfway through baking for even cooking.
- Check for doneness early to avoid over-browning.
- Cool completely before icing so the frosting doesn’t melt.
- Drizzle with a cream cheese or vanilla glaze for extra richness.
Common Questions
Can I use skim or low-fat milk in cinnamon rolls?
It’s best to avoid using skim or low-fat milk in cinnamon rolls. The lack of fat can result in rolls that are dense, dry, and prone to toughening. For best results, stick with 2% or whole milk.
Do I need to use buttermilk instead of regular milk?
You don’t need buttermilk for cinnamon rolls made with milk. Regular whole milk or 2% milk works great. Buttermilk would add a nice tangy flavor, but isn’t necessary.
Can I use milk instead of water in the dough?
Yes, you can substitute milk for water when making cinnamon roll dough, either in place of water or heavy cream. The milk adds moisture, flavor, browning, and tenderness.
Should I add anything if using skim milk?
If you must use skim milk, be sure to add a few extra tablespoons of butter to compensate for the lack of fat. A little extra yeast or dough enhancer can also help improve the texture.
The Bottom Line
While heavy cream provides ideal moisture, richness, and texture to cinnamon rolls, you can absolutely use milk instead. Whole milk or 2% milk works best. Just be prepared for a slightly lighter texture and less buttery flavor. With a few tweaks like adding extra milk and butter, your cinnamon rolls made with milk can still turn out tasty and delicious!
